What you need:
275g/10oz Odlums Cream Plain Flour
1 heaped teaspoon Odlums Baking Powder
3 tablespoons Cocoa Powder
200g Caster Sugar
3 Eggs, beaten
3 tablespoons Golden Syrup
225ml Sunflower Oil
Frosting (450g Melted Chocolate, 200g butter)
Preheat the oven to 160oC. Prepare two 20cm sandwich tins by greasing them.
Add the flour, baking powder and cocoa into a large mixing bowl. Add the sugar and mix well.
Put then the rest of the ingredients in, the eggs, golden syrup, oil and milk into the dry ingredients and beat well. When the mixture is smooth, transfer to the prepared tins.
Bake for about 35 minutes until cakes are risen and spring back when gently pressed.
For the frosting, melt the butter and chocolate together and allow to cool and set. Once it is almost set whip the ingredients with your electric beater until it thickens.
Layer on half the icing in the middle of the two cakes. Then pipe the rest on top around like a nest and finish with the mini eggs and cream eggs. Enjoy.